Preheat the oven to 350°F / 175°C. Line a muffin tin with six parchment liners.

In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves and salt. Set aside.

Wash and peel the carrots. In another small bowl or in a small food processor, grate up the carrots and put them into a medium sized mixing bowl.

To the carrots, vigorously whisk in the oil, sugar, egg, and sour cream until well combined.

Add in the flour mixture and use a rubber spatula to fold the mixture together just until no flour streaks remain.

Distribute the batter evenly between the six parchment liners. Bake for 15-20 minutes, or until a toothpick inserted in the center of the cupcakes comes out with only a few moist crumbs.

While the cupcakes are baking, brown the butter. Add the butter to a small saucepan and set it over medium heat. Stir the butter occasionally until it bubbles up, turns amber in color, and develops little brown specks. Set aside at room temperature until you’re ready to frost the cupcakes.

Once the cupcakes have fully cooled to room temperature, make the frosting. With a hand mixer or with a stand mixer fitted with the paddle attachment, beat together the cream cheese, brown butter, and salt until light and fluffy (~1 minute)

Beat in half of the powdered sugar until it’s combined, then beat in the other half. Add in the vanilla and beat for an additional minute, until the frosting is light and fluffy.

Add the frosting to a piping bag fitted with your piping tip of choice.* To make the little flowers on top I used a round piping bag and make a divot in the center for some salted caramel sauce. Serve and enjoy!